Ingredients:

6 lb lean chuck roast, excess fat trimmed

1 tbsp salt

1 tbsp pepper

1 tbsp garlic powder

2 tsp onion powder

2 tsp chili powder

1 tsp brown sugar

1/2 tsp espresso powder (optional)

1 tbsp vegetable oil

2 tbsp Worcestershire sauce

1 package brown gravy mix

2 cups beef stock

1 tbsp cornstarch

Directions:

1. Trim fat off of roast and let rest at room temperature for about 20 minutes.

2. While roast is resting, mix together salt, pepper, garlic powder, onion powder, chili powder, brown sugar & espresso powder (if using). Rub spice mix all over roast, making sure to cover the sides as well.

3. In a large skillet heat vegetable oil over medium high heat. Place roast into pan and sear for about 3-4 minutes, repeating on all sides until seared nicely (make sure to get the sides not just the top and bottom).

4. Once roast is seared place into slow cooker and drizzle Worcestershire sauce over roast.

5. In a large measuring cup (or bowl) mix together brown gravy mix and beef stock together until well combined. Pour 1 1/2 cups of mixture into slow cooker, reserving 1/2 cup in the refrigerator for the gravy later.

6. Cover and cook on low for 6-7 hours, or until roast falls apart easily. Remove roast from slow cooker and place on a platter. Carefully pour remaining liquid into a large saucepan over medium heat.

7. Stir in the cornstarch into the reserved gravy mixture until well combined. Add cornstarch mixture to the saucepan, whisking until it comes to a boil. Reduce heat and cook for 2-3 minutes or until it thickens, stirring constantly.

Bon Appetit!